Category Archives: Main Dishes

Buffalo Chicken Salad with Homemade Blue Cheese Dressing

Posted on June 22, 2011 by Veronica

I first made this salad back when I was Somersizing and most of my meals consisted of proteins and fats, but it’s actually very any-diet friendly as well. I used a lot more butter the first time, because I could, but I prefer it this way with less butter and more hot sauce because I like things on the spicy side. If you don’t, you might want to add less hot sauce at first and slowly build up to your own threshold. I’m not usually a fan of blue cheese dressing, but the cool, tangy flavor really compliments the spicy chicken by contrast.

Buffalo Chicken Salad

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Blue Cheese Dressing
¾ cup sour cream
1 1/3 cups mayonnaise
1 teaspoon Worcestershire sauce
½ teaspoon dry mustard powder
½ teaspoon garlic powder
½ teaspoon salt
½ teaspoon ground black pepper
4 ounces blue cheese, crumbled
Milk or heavy whipping cream to thin, as desired

Salad
1 tablespoon olive oil
1 ½ lbs chicken breasts, cubed
1 tablespoon butter
1 tablespoon Worcestershire
½ cup hot sauce
5 oz bag of salad greens
3 celery stalks, sliced
1 pint cherry tomatoes

To make the dressing, place everything but the cheese in the bowl of a food processor. Process until smooth and add milk or cream if you want it thinner. (My photo is not a good indication of this dressing’s appearance, as I went a little heavy on the cream so that it was nearly half dressing, half cream! It is quite thick before you add milk or cream.) Add cheese and process until cheese chunks are as small as you like. Store covered in refrigerator 24 hours before serving.

For the salads, heat a skillet over medium-high and add olive oil. Add chicken and season with salt and pepper. Cook until center is no longer pink, about 10 minutes; drain off the juice. Add the butter and stir until melted, then stir in the Worcestershire and hot sauce until the chicken is evenly coated.

Divide the salad greens among 4 plates, then add the celery & tomatoes to each. Top with buffalo chicken pieces and serve with blue cheese dressing.

Serves 4

Per Salad (with 2 tablespoons dressing): 450 calories; 25 g fat; 11 g carbohydrates; 3 g fiber; 43 g protein; 10 Points Plus

Recipe source: dressing recipe from allrecipes.com, salad recipe by Veronica Miller

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Posted in Lighter Fare, Meats, Salads and tagged buffalo chicken salad, homemade blue cheese dressing, recipe, Somersizing, Weight Watchers. Bookmark the permalink.

Italian Cornmeal-Crusted White Fish

Posted on June 15, 2011 by Veronica

Some friends who like to fish gave us a couple pounds of crappie and I came up with this quick and delicious coating for it. I was pleasantly surprised by how good it turned out! Perfectly seasoned and with a slight crunch to it from broiling, the fish turned out really nice with the moisture locked in from the dressing and coating. I think you’re going to like this one!

I just have to share something funny that’s related to this recipe before we get to it. When I searched for “crappie” in the Weight Watchers points tracker online, this is what popped up on my screen:

Let’s take a closer look:

So there’s no entry for crappie, but there’s something called a “crap pie?” I don’t even want to know! I just used another white fish to calculate the points. :)

Italian Cornmeal-Crusted White Fish

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2 lbs. white fish, such as tilapia or cod
Italian Dressing
½ cup stone ground cornmeal
3 tablespoons grated parmesan cheese
1 tablespoon garlic salt

Place fish in a Ziploc bag and pour dressing over it, about ½ cup or enough to coat the fish. Allow to marinate 10 minutes. Preheat oven to 400 degrees; line a rimmed cookie sheet with aluminum foil and spray with cooking oil. Combine the cornmeal, parmesan, and garlic salt in a bowl and stir well. Take fish fillets one by one and place on a plate, then sprinkle cornmeal mixture over the top. Lift with your wet hand and shake excess coating back into your bowl. Place on prepared baking sheet. Repeat until all fish fillets are coated and on baking sheet. Bake for ten minutes, then switch the oven to broil. Keep an eye on the fish and remove once golden and the fish flakes easily when pierced with a fork.

For a quick and colorful side dish, combine broccoli florets with sliced red and yellow pepper and microwave in a covered dish for 5 minutes, or until tender. Serve with a sprinkle of garlic salt over the top.

Serves 6

Per serving: 246 calories; 9.7 g fat; 9 g carbohydrates; .7 g fiber; 32 g protein; 6 Points Plus

Recipe by Veronica Miller

8 Comments

Posted in Lighter Fare, Meats, Seafood and tagged cod, cornmeal crusted, crappie, diet-friendly, healthy, Italian, tilapia, Weight Watchers, white fish. Bookmark the permalink.

Bean Curry

Posted on June 10, 2011 by Veronica

I have secrets. Delicious secrets. There are many recipes I’ve made, a few that I’ve won ribbons for, that I’ve never shared. (Not on purpose, mind you, I just forget!) But I can hide this one from you no longer. I stumbled across this old picture in my Garam Masala post while I was indexing all my recipes, and since it seemed so bright and cheerful I thought it would be a nice one to share with you now that the weather is bright and cheerful.

This was one of the first Indian dishes I ever made. In fact, I think it was THE very first. I can still remember the delicious flavor and how taken I was with the dish at first bite. I know it seems strange to use black-eyed peas in a curry dish, but I promise you, it works. I may keep secrets, but I wouldn’t lie to you. This curry is fantastic!

Bean Curry

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1 tablespoon canola oil
1 onion, chopped
3 cloves garlic, finely minced
1 teaspoon freshly grated ginger
1 large tomato, chopped
1/2 teaspoon turmeric
pinch cayenne, or to taste
1/2 teaspoon salt
1 teaspoon paprika
1 teaspoon Garam Masala
3/4 cup half and half
1 cup vegetable stock or chicken broth
1 can black-eyed peas, lightly drained
2 tablespoons chopped fresh cilantro

Heat oil in a large skillet over medium heat. Add onion; saute 5 minutes or until translucent and slightly browned. Stir in garlic and grated ginger root; stir constantly for 30 seconds. Add tomato; cook for 2 minutes. Stir in turmeric, cayenne, salt, paprika, and garam masala; stir constantly for 30 seconds. Add half and half, stock, and black-eyed peas. Reduce heat and simmer 5 minutes, stirring occasionally. Stir in cilantro. Serve immediately with rice, chapati, or naan. Although it doesn’t show in the picture, the curry has plenty of sauce to go over your rice. I recall draining it off for this plate to make a better picture. That doesn’t count as a lie…does it? ;)

Makes 4 servings.

Per serving (calculated with 1 cup white rice): 188 calories; 9.5 g fat; 23 g carbohydrates; 5 g fiber; 5 g protein; 10 Points Plus

Recipe source: Mel’s Kitchen Cafe

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Posted in Indian, Meatless, Vegetarian & Vegan and tagged bean curry, Indian, vegetarian. Bookmark the permalink.

Green Chile and Cream Cheese Burgers

Posted on June 7, 2011 by Veronica

I’m a sucker for a grilled burger in the summer, so I broke this recipe from Debbi out as soon as it was grilling weather! Usually I just go for a plain grilled burger with lettuce, tomato, pickle, onion, ketchup and mustard, but sometimes you want something a little different and this one really satisfies. The chiles give the burger a kick (for more kick, you could use jalapenos) and the cream cheese is a cooling, tangy contrast. I really love grilled onions on any burger and they are perfect with the green chiles on this one. I served mine with Dilly Cucumber Salad, and I found the tangy sweetness really complimented this burger!

Green Chile and Cream Cheese Burgers

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1 teaspoon canola oil
1/2 of a large onion, diced (I sliced mine)
1 (4 oz.) can of green chiles (I bought canned whole chiles and cut into strips)
Salt and pepper
1 lb. ground beef or bison (click here to find out why bison is better)
4 hamburger buns
4 oz. cream cheese

Heat oil in skillet over medium-high heat. Saute onion until softened and is browned in places (it helps to only stir occasionally). Add chiles, season with salt and pepper, saute until heated through. Divide meat into four patties, salt and pepper, and cook or grill until done. Spread 1 oz. cream cheese on each bun and divide the green chile-onion mixture among the burgers. Serve hot.

Makes 4 burgers.

Per burger, using bison, light (80-calorie) buns, and neufchatel: 302 calories; 10 g fat; 24 g carbohydrates; 5 g fiber; 31 g protein; 8 Points Plus. Using 93% lean ground beef makes the burgers 9 Points Plus.

Recipe source: adapted from Debbi Does Dinner

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Posted in Burgers & Sandwiches, Lighter Fare and tagged barbecue, burger, chile, cream cheese, green chiles, grilled, kick, spicy, summer. Bookmark the permalink.

Mediterranean Veggie Sandwich with Pesto Hummus

Posted on May 13, 2011 by Veronica

Another mouth-watering Mediterranean sandwich, bursting with fresh flavor! This recipe comes from the lovely Debbi, who was inspired by a Panera sandwich. I haven’t tried the original, but I know I like this one!

I messed up my bread (only about half my loaves ever come out right–I’m still learning) and it baked up pretty flat and wide instead of round, but if done properly with enough flour (I’m always scared to add too much), you will have a nice sandwich bread.

I know this recipe seems like a lot of work for a sandwich, but if you break down the process into steps, it’s not so bad. Make your bread one day, and make your hummus while you’re roasting the eggplant the next. Plus, it makes lots of sandwiches!

Mediterranean Veggie Sandwich with Pesto Hummus

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Tomato Basil Bread
2 1/4 teaspoons (1 package) yeast
3/4 cup warm water (110 – 115 degrees)
1/4 cup minced fresh basil, packed
1/4 cup grated Parmesan cheese
2 tablespoons tomato paste
1 tablespoon sugar
1 tablespoon olive oil
1 teaspoon salt
1/4 teaspoon crushed red pepper flakes
2 1/4 to 2 1/2 cups bread flour (I used AP)

Pesto Hummus
1 can chickpeas, rinsed and drained (water reserved)
3 tablespoons lemon juice
3 cloves garlic
1 1/2 tablespoons tahini
1/2 teaspoon salt
3 tablespoons extra-virgin olive oil
Pepper, to taste
1/2 cup (packed) fresh basil leaves
1/4 cup pine nuts, lightly toasted and cooled

Garlic-Roasted Eggplant (optional)
8 cloves garlic, minced
2 to 3 tablespoons extra-virgin olive oil
2 lb. eggplant (about 2 globe or 4 Italian)
Kosher salt
8 fresh thyme sprigs

Make the bread: In a large bowl, dissolve yeast in water. Stir in basil, Parmesan cheese, tomato paste, sugar, oil, salt, pepper flakes and 2 cups of flour. Stir in enough remaining flour to form a stiff dough. Turn onto a floured surface, knead until smooth and elastic, about 3 – 5 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about an hour. Punch down dough, knead for 1 minute. Shape into a round loaf. Place on a greased baking sheet. Cover and let rise until doubled about 1 hour. With a sharp knife, cut a large X in top of loaf. Bake at 375 for 35 minutes or until golden brown.

Make the hummus: In a food processor, combine all the ingredients. Add in reserved bean water slowly until desired consistency is reached.

Make the eggplant: Mix the minced garlic and oil together in a small bowl and set aside. Slice the eggplant into rings and toss with 1 teaspoon salt. Place in a colander and allow to drain for 30 min. Heat the oven to 400°F. Line a baking sheet with parchment.
Over the sink, gently squeeze the eggplant to extract the salty juice and wipe them dry with a paper towel. Brush each half thoroughly with the garlic olive oil. Arrange in a single layer on the baking sheet. Roast for 30 minutes-1 hour. The eggplant will collapse and the bottoms will be a deep brown caramel color. Let cool considerably before handling, at least 20 min. Gently turn the cut side up. If serving as a side dish, serve with a lemon wedge for squeezing or drizzle with vinaigrette. If using in other recipes, scoop the flesh from the skin with a spoon.

For the sandwich: Spread two slices of tomato-basil bread with Pesto Hummus, then top with lettuce, red onions, tomatoes, cucumbers, feta, and Garlic-Roasted Eggplant (if using).

Recipe source: adapted from Debbi Does Dinner and Fine Cooking

18 Comments

Posted in Burgers & Sandwiches, Lighter Fare, Mediterranean, My Favorites, Vegetarian & Vegan and tagged homemade, light, Mediterranean Veggie Sandwich recipe, Panera, Pesto Hummus, tomato basil bread, vegetarian. Bookmark the permalink.

Mediterranean Tacos

Posted on May 11, 2011 by Veronica

My best good friend, Jackie, calls these her “Hook the Guy Pitas” because she gives them partial credit for hooking her own man when she came up with them on the fly using ingredients she had on hand when they were first dating.

Well, that may have worked for her (they’re still going strong more than ten years and four children later!), but mine could care less about anything that isn’t steak or spaghetti. He’ll eat them, but I’m the one who got hooked on the pitas! Without ever having tasted hers, I started making them in January after she shared her recipe with me, but she made sure to make them for us while we were visiting them in Texas, bless her heart. Have you ever noticed how food prepared by someone else, especially someone you love, always tastes better, even if they made the same exact recipe that you did?

This is a pretty quick meal to throw together, and if you enjoy foods with a Middle-Eastern flare, I think you’ll like them too!

Mediterranean Tacos

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1 lb. 93% lean ground beef
1/2 onion, diced
8 oz. baby portobello mushrooms, sliced
1 small zucchini, chopped
2 cloves garlic
Mediterranean seasoning to taste*
2-3 cups baby spinach
1 diced tomato
1 cup hummus
1/2 cup feta cheese (optional)
Creamy Dill Sauce (recipe follows)
1 package pita pockets or flat bread

Brown the hamburger with the onion over medium heat. When it is mostly cooked, add in the mushrooms, zucchini, garlic, and seasoning, and continue cooking until the veggies have softened but not completely died a cooking death. Stir in the spinach and turn off the heat. It will wilt a little while you prepare the pitas. Spread hummus on the inside of the pitas, then fill with meat mixture and top with tomato, feta and serve with creamy dill sauce.

Creamy dill sauce: 1/2 cup light miracle whip, 1/2 cup lowfat buttermilk, 1 tsp dried dill, 2 tsp dried chives, 1 tsp minced onion, 1/2 tsp garlic powder. Mix until blended–best if made in advance and refrigerated so the flavors can develop. If you use mayonnaise instead of Miracle Whip, add in some sugar to cut the sourness.

Makes 8 tacos

Per taco (using half a whole wheat pita pocket): 292 calories; 12 g fat; 30 g carbohydrates; 4 g fiber; 20 g protein; 8 Points Plus

*I use 2 tablespoons of McCormicks Mediterranean Herb seasoning; Jaci uses 1/2 tablespoon Cavender’s.

Recipe source: slightly adapted from Jackie H.

Danielle (my sister), Jaci, and I at a marsh in TX.

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Posted in Burgers & Sandwiches, Lighter Fare, Mediterranean, My Favorites and tagged flatbread, Greek, Lebanese, Mediterranean tacos recipe, Middle Eastern, pitas. Bookmark the permalink.

Muhammara (Hot Pepper Dip)

Posted on April 13, 2011 by Veronica

This spicy vegan dip originates in Syria and I didn’t discover it until my friend, Pia, introduced me to it. It’s her favorite dip and she recommended it to me when she found out I enjoy Middle Eastern cuisine. I knew it was right up our alley simply because it’s spicy, and since I’d seen some of the pomegranate syrup the recipe calls for at a market attached to our favorite Lebanese restaurant, I snapped a bottle up next time we were there and set out to make this dip.

It is great simply as a dip, but I’m also going to include a “recipe” for a veggie wrap that I’ve incorporated it into for quick lunches. The first time I served this to my husband, he raved, and it wasn’t until afterward that I realized he had eaten an entirely vegan meal with no complaints. Score!

Muhammara (Hot Pepper Dip)

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1 (12 oz) jar of roasted red peppers, drained and rinsed
3/4 cup walnuts, toasted and chopped
1/2 cup breadcrumbs — 1/2 cup (I turned pita bread into crumbs in the food processor)
3 cloves garlic, minced
1 tablespoon lemon juice
2 tablespoons pomegranate molasses/syrup/concentrate
1 tablespoon sriracha hot chile sauce
1 teaspoon ground cumin
Salt and pepper to taste
1/2 cup extra virgin olive oil

Chop the peppers roughly and place them, along with all the remaining ingredients, except the olive oil, into a food processor or blender. Pulse to roughly chop the ingredients, then slowly pulse in the olive oil. Try not to purée the ingredients too much. You want the dip to have a little texture. Adjust seasoning to taste and serve as a dip or spread with pita wedges, vegetables or kebabs.

*Veronica’s notes: the original recipe calls for four fresh red peppers which you roast before processing. Click the recipe source link below for instructions on this if you would like to do it this way. The original recipe also calls for red pepper flakes instead of sriracha, so that can be used in place of sriracha if you desire. As for the pomegranate syrup, my bottle is actually a pomegranate juice concentrate and I know that Pom is now selling this so you might be able to find it where Pom brand pomegranate juice is sold if you don’t have a market that sells ethnic foods in your area.

Recipe source: Inato lang Filipino Cuisine and More

Muhammara Veggie Wrap

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You will need:

Muhammara
Black beans
Parsley
Fresh baby spinach
Shredded carrots
Tortilla, flat bread, or pita bread*

Spread muhammara down the center of your tortilla or bread, then sprinkle on some beans, a little parsley, a handful of spinach and shredded carrots. Wrap tightly and cut in half to serve.

*I used a pita “tortilla” for my wrap bread:

Recipe source: inspired by My Kitchen Adventures

***For those who wish to participate in BSI this week, don’t forget to submit your cream cheese recipes to me by Sunday night! Details here.***

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Posted in Burgers & Sandwiches, Condiments & ETC., Mediterranean, My Favorites, Snacks & Appetizers, Vegetarian & Vegan, Videos and tagged dip, mediterranean, Middle Eastern, muhammara, recipe, spicy, vegan, veggie, veggies, wrap. Bookmark the permalink.

Chicken in Basil Cream

Posted on March 25, 2011 by Veronica

My friend, Suzie, shared this recipe on Facebook a while back, and while all the recipes I’ve tried from her rock, this was one I never intended to make. I make it a rule to shun or lighten all recipes that call for more than a tablespoon or two of heavy cream (except in desserts, of course!), but I recently went through a low-carb phase and ended up making a lot of yummy rich dishes during the two weeks I masqueraded as a carnivorous beast. I’m usually not a big fan of meat in general, but my husband (the true carnivore between us) and I both loved this dish.

I have to say, the coating (a Suzanne Somers recipe) I used in place of flour on the chicken was tremendous. I made extra so I could use it again because I’m imagining it encrusting pieces of white fish and think it would be great on any cut of meat. It has tons of flavor. Of course the basil cream was incredible, and a very good compliment to the flavor of the “breaded” meat. One portion of this dish is satisfying enough that you shouldn’t need anything else besides some roasted asparagus or a salad…but if you don’t have to worry about your caloric intake, I hate you I think this would be great over linguine!

Although the low-carb phase was temporary, it reminded me that fat is not the enemy and can be included in my dietary plan, even in large amounts if I reduce calories in other ways, such as serving vegetables alongside this chicken instead of pasta and bread. It is definitely worth scrimping on the carbs in order to enjoy a meal like this every so often!

Chicken in Basil Cream

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Bake & Fry Mix
1 cup minced onion
1 teaspoons salt
1/4 teaspoon black pepper
1/4 teaspoon ground sage
1/2 teaspoon dried rosemary
1/2 teaspoon dried coriander
1/2 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 teaspoon paprika
1/4 teaspoon red pepper flakes
1 bay leaves, crushed
1/2 cup grated Parmesan cheese

Chicken and sauce
8 (4 oz) boneless, skinless chicken breasts
1 stick (1/2 cup) unsalted butter
1 cup chicken broth
2 cups heavy whipping cream
1 (4 oz) jar sliced pimentos, drained
1 cup grated Parmesan cheese
2 tablespoon dried basil
1/4 teaspoon pepper

Place minced onion in food processor fitted with blade attachment. Process one minute. Add remaining mix ingredients, except the cheese, and process another minute. Add cheese and pulse until combined. Place in a gallon-sized Ziploc bag. Add chicken to the bag and shake until every piece is coated. On medium-high heat, cook chicken in butter on both sides until juices run clear, about 10 minutes. Remove and keep warm. Add broth to the skillet. Bring to a boil over medium heat; stir to loosen browned bits. Stir in the cream, pimientos and basil; boil and stir for 1 minute. Reduce heat. Add the Parmesan cheese and pepper; cook and stir until heated through. Pour over the chicken and serve.

Makes 8 servings. Per serving: 544 calories; 41 g fat; 2.5 g carbohydrates; 0 g fiber; 36 g protein

Recipe source: adapted from Fast & Easy by Suzanne Somers and Suzie S.

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Posted in Meats and tagged Atkins, basil cream, breaded, chicken, low carb, recipe, Somersize, Somersizing. Bookmark the permalink.

Herbed Mayo Salmon

Posted on March 15, 2011 by Veronica

I got this idea from my friend, Rossie, who I also adapted my favorite salmon recipe from. Her favorite dinner is taking a salmon fillet, sprinkling salt and pepper (or lemon pepper) on it, slathering mayonnaise on top of that and baking until browned. I love some good salmon, so when I snagged some fresh herbs on sale, I thought of Rossie’s mayo salmon and had a little fun with it.

Dennis and I both loved it! The creamy, crusty herb-infused mayo really complimented the salmon, and was quite simple to throw together. The herbs I used went well with the fish, but I bet you could substitute any others you might have on hand. Have fun!

Herbed Mayo Salmon

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4 (3-4 oz) skinless salmon fillets
Salt and pepper
½ cup mayonnaise
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh chives, chopped
1 teaspoon dried dill

Preheat oven to 350 and spray a baking dish with oil. Place salmon in baking dish and sprinkle with salt and pepper. Mix the mayonnaise with the herbs, the spread it over the fillets. Bake uncovered for 20-25 minutes, until the mayo gets a little brown crust.

Veronica’s note: When substituting dried herbs for fresh or vice versa, use this general rule of thumb: 1 teaspoon dried herbs = 1 tablespoon fresh.

Recipe by Veronica Miller, inspired by Rossie K.

*I served the salmon with Jenna’s yummy Buttery Lemon Brussels Sprouts with Bacon and Nutmeg.*

I didn’t calculate the calories for this recipe and was wondering, as a reader, do you prefer the calorie information to be included or does it matter to you?

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Posted in Meats, Seafood and tagged baked, herbed, herbs, mayonnaise, recipe, salmon. Bookmark the permalink.

Simple Goulash {aka American Chop Suey}

Posted on March 1, 2011 by Veronica

Growing up, I always made goulash with an Italian flare because I did not understand what goulash was supposed to be. (Obviously I was a self-taught cook–Mom and I did not get along well together in the kitchen so I did things my way!) I equated pasta and tomatoes with Italian, so I added in Italian spices and used spaghetti sauce to coat the noodles. I have finally come to understand that goulash has Hungarian roots and although my latest concoction is more how most Americans make it, I can’t claim that it has any resemblance to the original dish it was named for. All I can say is that it’s fast, it’s delicious, and satisfying!

Simple Goulash

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1 cup whole wheat elbow macaroni
1 1/2 lbs 97% lean ground beef
1 onion, chopped
1 green pepper, chopped
2 (14.5 oz) cans stewed tomatoes
1 (8 oz) can tomato sauce
1 (6 oz) can tomato paste
1 teaspoon paprika (Hungarian if you have it!)
1 teaspoon garlic powder
fresh cracked pepper

Boil macaroni until al dente. Meanwhile, cook hamburger along with onion and green pepper in skillet over medium-high heat until cooked through; drain. Add in remaining ingredients, stirring until the tomato paste is dissolved, and stir in macaroni. Serve hot.

Makes 8 servings: 271 cal; 6.8 g fat; 32.3 carb; 5 g fiber; 23.8 g protein

Recipe source: adapted from my friend, Sandy S.